Apple Squash Soufflé with Coconut Yogurt

This soufflè is a lovely way to incorporate the warm and spicy flavors of fall into a filling breakfast or even a dessert. It’s light and fluffy, and is good either warm or cold.


Ingredients

  • 1 large apple, cored and cut into bite-sized pieces 
  • 2½ cups baked winter squash
  • 12 eggs
  • 2 cups coconut yogurt
  • ½ cup honey
  • 2 teaspoons vanilla
  • 2 teaspoons cinnamon
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • ½ cup shredded coconut


Instructions

  1. Preheat oven to 425ºF
  2. Grease two 8x8-inch pans. Divide apple chunks evenly and spread in the bottom of each pan.
  3. In a large bowl, mash baked squash with a fork.
  4. Stir in eggs and all other ingredients except shredded coconut. Mix well.
  5. Pour mixture over apple pieces. Sprinkle shredded coconut on top.
  6. Bake 40 minutes or until set.




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Apple-Squash Soufflè with Coconut Yogurt


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